WO1998057550A1

WO1998057550A1 - Instant yogurt preparation

Info

Publication number: WO1998057550A1
Application number: PCT/US1998/011933
Authority: WO
Inventors: Houn Simon Hsia
Original assignee: Viva America Marketing, Inc.
Priority date: 1997-06-19
Filing date: 1998-06-10
Publication date: 1998-12-23
Also published as: CN1261768A; AU7830498A

Abstract

The present invention discloses yogurt preparations containing dried bacteria, yeast, protein, a thickening agent, and dairy or dairy-like products, nutritional supplements containg these yogurt preparations, and methods of using such yogurt preparations to improve health in mammals.

Description

INSTANT YOGURT PREPARATION Inventor: Houn Simon Hsia

BACKGROUND OF THE INVENTION Cross-Reference to Related Application The present application is a continuation- in-part of co- pending U.S. Patent Application Serial No. 08/828,143, filed on March 24, 1997, the disclosure of which is incorporated by reference herein in its entirety. 1. Field of the Invention The present invention relates to substantially dry, viable bacterial compositions, nutritional supplements containing such compositions, and methods of stabilizing dried viable bacteria. A particularly useful application of the dried bacterial compositions is their incorporation into the instant yogurt preparations of the present invention. These instant yogurt preparations may be reconstituted in a more fluid form, such as a liquid yogurt drink or a yogurt food, by addition of liquids, such as milk or water, or other dairy products, such as dried dairy creamer. 2. Background

Living bacteria may provide a variety of nutritional benefits in humans and animals. In particular, bacteria of the genus Lactobacilli are one of the major groups of intestinal and fecal organisms found in humans and animals that are understood to confer certain health benefits to humans and animals. The significant health and nutritional benefits of Lactobacilli , and in particular the strain Lactobacillus acidophilus, are well known. [See, e.g. , Speck, M.L. and Katz, "R.L., "ACDPI Status Paper: Nutritive and Health Values of Cultured Dairy Foods," Cult. Dairy Prod. J. , 15(10) :4 (1980)]. Lactobacilli found in the human intestinal tract include Lactobacillus acidophilus , Lactobacillus plantatum, and Lactobacillus cellobiosuε .

The nutritional benefits of Lactobacilli are manyfold. This genus of bacteria are known to improve the nutritional value of foods by increasing the quantity as well as the availability, digestibility, and assimilability of nutrients. This is accomplished by the fermentation by Lactobacilli of foods, such as proteins, fats, or carbohydrates, that results in the predigestion such foods -- in other words, predigestion by Lactobacilli renders the proteins, fats, carbohydrates in a form that is more readily absorbed and digested in mammals. [Friend, B. Shahani, K. , J. Applied Nutrition, 36 :2 (1984)]. As a result, the nutrients demonstrate an effective increase in their ability to be utilized by the body.

One such compound that Lactobacilli are known to predigest is lactose. Many humans are lactose intolerant -- i.e., unable to metabolize lactose (milk sugar) -- due to the lack of the β- galactosidase (also known as lactase) enzyme that metabolizes milk sugars. Persons lacking this enzyme may suffer from severe gastrointestinal problems if lactose-containing products are consumed. This nutritional problem may be overcome by Lactobacillus acidophilus fermentation since this bacterial species produces -galactosidase which metabolizes a significant portion of the lactose from the ingested dairy product, thereby preventing gastric complications resulting from its ingestion. [Kilara, A., Shahani, K. , J. Dairy Sci . , £1:2031 (1976)].

Lactobacilli are also understood to be involved in the synthesis of vitamins. Specifically, depending on the conditions of the bacterial culture, the fermentation of Lactobacilli have been reported to synthesize folic acid, niacin, vitamin B₁₂, and vitamin B₆. [Friend and Shahani, cited above] . Lactobacilli are also understood to destroy certain anti-nutritional compounds. Certain protein sources, such as raw soybeans, posses anti-nutritional factors such as trypsin- inhibitor, phytate or flatulena. Fermentation of soy by Lactobacilli is understood to reduce or eliminate these factors. [Friends and Shahani, cited above] .

Dietary supplementation with Lactobacillus acidophilus has been demonstrated as a viable treatment for certain conditions of the intestinal tract including antibiotic-induced imbalances in gastrointestinal icroflora, hypercholesterolemia, E. coli infection, chronic granulomatous disease, and lactose indigestion. [See, e.g., Shauss, "Method of Action, Clinical Application, and Toxicity Data," J . Advancement Med . , 3_:163 (1990)] . In addition, Lactobacilli synthesize several antimicrobial substances including lactic acid, acetic acid, benzoic acid, and hydrogen peroxide. [Friends and Shahani, cited above] . By aiding in the predigestion of certain foods, dietary supplementation with Lactobacilli cultures may aid in preventing the over-proliferation of cells. More specifically, diets high in animal fat, protein or fried foods appear to increase the risks of certain kinds of cancers, such as colon and breast cancers. By aiding in the predigestion of fats and proteins, Lactobacilli may be implicated in the inhibition the chemical procarcinogens present in the gastrointestinal tract that result from the digestion of these kinds of foods. [Friend and Shahani, cited above] . Lactobacilli plays an important role in food preservation, since its use is known to assure preservation of highly perishable foods, especially where refrigeration is lacking. The food preservation activity of the dried bacteria compositions used in the yogurt preparations of the present invention results from the inclusion of live, stable bacteria that can flourish in the foodstuffs and thereby prevent the overgrowth of other bacteria that may adversely affect the food.

Yogurt is a particularly useful vehicle for delivering the dried bacterial cultures, since it is a well-liked, popular food. Instant yogurt preparations, however, have not been popular in the marketplace .

Yogurt is a form of fermented milk that has been curdled to give it a smooth, creamy consistency. Natural yogurt includes a bacteria in the milk that allows for the micro-organisms to flourish until a proper level of acidity is established in the milk. At that point, the yogurt is then chilled to prevent further bacterial growth and increase in acidity. For this reason, yogurt typically requires refrigeration and, even when refrigerated, suffers from a limited shelf-life. 3. Prior Act

Nutritional supplementation of the human diet by orally administered cultured bacterial cultures, including Lactobacillus acidophilus preparations, is known. The main problem associated with the use of bacterial cultures in dietary supplementation is the finite shelf-life of live bacteria, i.e., the bacteria will expire after a certain period of time when in dried form and in non-refrigerated storage. Although methods to increase the shelf-life of bacteria used to supplement the diet - A - of humans and animals are known, none has succeeded in maintaining bacterial counts at levels substantially approximating their initial levels after about 180 days, and none are known to actually increase bacterial counts over that time. Moreover, inorganic compounds, such as silicon dioxide polymeric materials, have been proposed to stabilize dried bacterial cultures, [See, e.g., De Silva et al . , "Lactic Acid Bacteria on Anhydrous Silica Gel for Three Years," J. of Food Protection, 4_6:699-701 (1983)]. However, such methods are inadequate to sufficiently stabilize bacteria over a period of more than about 180 days. In other words, the efficacy of such nutritional supplements is reduced due to the inherent instability of live Lactobacillus acidophilus cultures. Over time, such cultures die and are thus less effective. For example, U.S. Patent No. 5,531,988 describes a nutritional composition comprising Lactobacillus acidophilus and concentrated immunologically active immunoglobins capable of binding and inactivating antigens that are detrimental to gastrointestinal health. This patent, however, provides no evidence of enhanced viability of the bacteria cultures beyond a period of few days. In additional, U.S. Patent No. 5,501,857 describes an oral nutritional supplement for livestock which includes "incompatible" live microbial cultures, such as Lactobacillus acidophilus , in combination with, but necessarily physically separated from, a vitamin and mineral composition.

As described in this patent, the incompatible ingredients would deleteriously react if combined with one another. Although this patent describes an enhanced shelf-life of the bacteria resulting from the separation of the vitamin and mineral ingredients from the Lactobacillus acidophilus culture, the viability of the bacteria shows a significant decrease over a period of a few months .

Other solid compositions comprising Lactobacillus acidophilus have been taught. Various compositions comprising combinations of bacteria with selected carriers are said to aid in increasing the shelf-life of dried bacteria. See, e.g., U.S. Patent Nos . 3,677,898, 3,898,132, 4,229,544, 4,205,132, 4,518,696, 4,115,199, 3,616,236, and 1,957,555, each of which describe methods to treat dried bacterial compositions in order to increase the shelf-life. Each of the methods disclosed in these patents, however, results in a substantial decrease in bacterial counts over a period of about 180 days or greater. U.S. Patent No. 4,956,295 is exemplary of efforts to increase the stability of dried bacterial cultures and provides perhaps the best example of the current advances in this field. This patent discloses dried bacterial compositions that combine silicon dioxide particle carrier with mixtures of inorganic salts to increase the shelf-life of the bacteria. However, as is evident from this patent, the shelf-life of Lactobacillus acidophilus bacteria exhibited nearly a 100 fold decrease in bacterial counts over a 180 day period. In addition, other bacterial cultures demonstrated a significant decrease in bacterial counts in spite of the disclosed method. Instant yogurt compositions have been taught. Cajigas,

U.S. Patent No. 4,956,185, describes an instant yogurt containing lactobacillus culture, whey protein, xanthan gum and locust bean gum. Rudin, U.S. Patent No. 4,624,853, describes an instant yogurt-like food product that includes at least one yogurt producing bacteria, a viscosity control agent, an encapsulated starch agent, an edible acid, an edible oil, flavoring agents, and salt. Schur, U.S. Patent No. 4,066,794, described instant yogurt compositions containing dried milk powder, a deactivated yogurt powder, a dormant yogurt culture, sugar, sodium alginate and a sequestrant .

Hence, there remains a need in the art of for instant yogurt preparations containing compositions of solid, dry bacterial cultures, including Lactobacillus acidophilus cultures, that are stable for long periods of time under ambient conditions and which are suitable for ingestion by humans and animals. Further, there remains a need in the art for preparation of dry yogurt preparations that, upon reconstitution with a suitable liquid, form yogurt-type food products having substantial biological activity, thus obviating the need for refrigeration of the dry instant yogurt preparation.

SUMMARY OF THE INVENTION

The present invention overcomes the shortcomings of the prior art by providing new bacterial compositions, specifically dried bacterial compositions admixed with specific nutrients having an enhanced shelf-life, that are included in the claimed yogurt preparations. The present invention provides for new bacterial compositions where the actual bacterial counts, when tested over time under ambient conditions, are not substantially reduced (and may increase) resulting in bacteria that are more stable under ambient conditions for years, rather than merely days or months, and which are therefore well-suited for use in preparing yogurt preparations. The dried bacterial compositions are combined with dairy products or dairy-like products, such as dried milk or non-dairy creamer, to form dried yogurt preparations. These dried instant yogurt preparations may then be reconstituted by addition of a suitable liquid, such as water or milk, to make instant yogurt preparations.

Instant yogurt preparations of the present invention have much greater bacterial activity (counts) than those of the prior art and, as a result, give rise to a much improved, bacterially fortified yogurt food product. It is therefore an object of the present invention to provide compositions for use in yogurt preparations that may supplement the mammalian diet. Such preparations comprise dried bacteria, such as Lactobacillus acidophilus, that are stable upon storage at room temperature . It is another object of the present invention to provide dried bacteria compositions comprising living Lactobacillus acidophilus cultures that are useful in the preparation of commercially viable food or food supplement products.

It is another object of the present invention to provide dried bacteria compositions comprising living bacteria, such as Lactobacillus acidophilus, that are useful for the manufacturing and processing of foods, and dietary food supplementation products .

It is an other object of the present invention to provide composition comprising living bacterial cultures, such as

Lactobacillus acidophilus , that are useful in food preservation. It is a further object of the present invention to provide dried bacteria compositions, including living Lactobacillus l <

minerals, and protein with the dried bacteria such that the resultant mixture consists of each of these ingredients in intimate admixture.

Instant yogurt preparations of the present invention are prepared by admixing certain thickening agents and dairy or non- dairy products, such as dried milk concentrates or dry non-dairy creamer, with the dried bacterial compositions (bacteria culture, yeast and protein) . Optionally, flavoring agents, coloring agents, gelling agents, emulsifying agents, dispersing agents, flowing agents, anti-caking and other nutrients beneficial to the human diet may also be employed.

The bacterial component of the present invention may be selected from the strain Lactobacilli . Lactobacillus acidophilus is the most preferred strain of Lactobacilli . Other Lactobacilli strains that may be employed in the present invention include Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus germentum, Lactobacillus helveticus , Lactobacillus bifudus , Lactobacillus lactis, Lactobacillus delbrueckii , Lactobacillus thermophilus , Lactobacillus fermetti , Lactobacillus coryniformis , Lactobacillus curvatu ,

Lactobacillus buchneri , Lactobacillus fermentum, Lactobacillus viridescens , Lactobacillus amylovorus , Lactobacillus amylophilus , Lactobacillus pentosaceus , Lactobacillus salivaroes , Lactobacillus brevis, Lactobacillus leichmannii , Lactobacillus plantarum, and Lactobacillus cellobiosus . These

Lactobacilli strains are commercially available. Other genus of bacteria, including but not limited to Streptococci strains, Pedicocci strains, Leuconostoc strains, as well as Propionibacterium shermanni may also be stabilized by the methods of the present invention and therefore included as the bacterial component of the compositions of the present invention. More specifically, such Streptococci strains include Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis , Streptococcus thermophilus , Streptococcus faecium, and Streptococcus faecalis . Pedicocci strains that may be used in the compositions and method of the present invention include Pediococcus cerevisia, Pediococcus acidilactici , and Pediococcus pentosaceus . Leuconostoc strains that may be used in the compositions and method of the present invention include Leuconostoc cremoris, Leuconostoc dextranicum, and Leuconostoc mesenteriodes .

The amount of the bacteria in the dried bacteria compositions ranges from about 0.1% to about 10.0%, preferably from about 0.25% to about 5%, and most preferably from about 0.35% to about 0.75% of the total mass of the dried bacteria compositions used in the yogurt preparations of the present invention.

The yeast component of the dried bacteria compositions used in the yogurt preparations of the present invention may be selected from the group consisting of non-living, dry Brewer's or Baker's yeasts. Both of these yeast are sources of carbohydrates, vitamins and minerals upon which the bacteria may derive nourishment, even in their dried state. By providing a source of nourishment for the yeast, the yeast component prevents bacterial counts from decreasing over time and, hence, aids in the stability of the bacterial culture. Such dried yeast are commercially available, and the most preferred yeast form is Brewer's debittered powder [Miller Brewing Co . ] . The amount of the yeast employed in the dried bacteria compositions is from about 2.5% to about 20%, and preferably from about 3.0% to about 12.5%, and most preferably from about 4.0% to about 7.5% of the total mass of dried bacteria compositions used in the yogurt preparations of the present invention.

The protein source may be chosen from a number of protein sources well known to the art, which include whey protein concentrates, animal protein concentrates, or most preferably, soy protein concentrates . The protein component of the dried bacteria compositions used in the yogurt preparations of the present invention includes protein concentrates from a number of commercially available sources. [Protein Technology, CentraSoya, L.A.] .

The amount of protein concentrate used in the dried bacteria compositions is from about 25% to about 98%, and preferably from about 50% to about 97%, and most preferably from about 75% to about 96% of the total mass of the dried bacteria compositions used in the yogurt preparations of the present invention. The yogurt preparations of the present invention further comprise a thickening agent (or alternately referred to as a viscosity control agent) . A number of commercially available thickening agents may be used. Gums are the preferred viscosity control agents. These include Guar Gum and Carrageenan Gum. Alginates and cellulose derivatives such as hydroxyethylcellulose or methylcellulose may also be used.

The amount of thickening agent used in the yogurt preparations of the present invention is from about 1% to about 15%, preferably from about 2% to about 12%, and most preferably from about 3.5% to about 9% of the total mass of the dry yogurt preparations of the present invention.

Diary products, such as dried milk concentrate or dried yogurt powder, and dairy-like products, such as non-dairy creamer, may be used in the yogurt preparations of the present invention. In addition, combinations of dairy and non-dairy products may be used in the same yogurt preparation. The amount of dairy or dairy-like product, either alone or in combination, to be used in the yogurt preparations of the present invention range from about 1% to about 29%, preferably from about 3% to from about 20%, and most preferably from about 5% to about 15% of the total mass of the dry yogurt preparations of the present invention.

Optionally, ingredients such as flavoring agents, coloring agents, gelling agents, emulsifying agents, dispersing agents, flowing agents, anti-caking agents, and other excipients commonly used in pharmaceutical manufacturing processes may be employed in the yogurt preparations of the present invention.

Flavoring agents, including sweeteners like sucrose, dextrose, lactose, and corn syrup may be added to the yogurt preparations of the present invention. In addition, artificial sweeteners, such as saccharin salts, dipeptide salts, and aspartame may also be included in the yogurt preparations of the present invention. In addition, natural sweeteners such as fruit flavorings (berries, citrus fruits, and the like), either in solid or liquid form may be added to the yogurt preparations of the present invention. These flavorings are commercially available, and may be added in dried, freeze dried, or puree dried form. Moreover, these sweeteners may be included either alone or in combinations thereof. When included, the flavoring agents may comprise from about 10% to about 60%, preferably from about 15% to about 50%, and most preferably from about 17% to about 40% by weight of the yogurt preparations of the present invention.

Coloring agents comprise another optional ingredient in the yogurt preparations of the present invention. Typically, the coloring agent will be consistent with the flavoring agent in the yogurt preparation. Suitable coloring agents include, specifically, FD&C Red #40, and more generally, any edible food coloring having approval by the U.S. Food and Drug Administration. When included, the coloring agents comprise from about 0.001% to about 2%, preferably 0.01% to about 1%, and most preferably from about 0.1% to about 0.5% by weight of the yogurt preparations of the present invention.

Other thickening agents, also known as gelling agents, are known in the art, and may be employed in the yogurt preparations of the present invention. Such gelling agents include modified or pregelatinized starches, sodium alginate, gelatin, and combinations thereof. These gelling agents are commercially available [e.g., American Maize Products Co., New York -- Polar Gel #1; National Starch Corp. -- Ko-Set] . The amount of gelling agent, when added to the yogurt preparations of the present invention, ranges from about 2% to about 25%, preferably from about 3% to about 20%, and most preferably from about 4% to about 15% by weight of the yogurt preparation.

Emulsifying agents (or dispersing agents) may also optionally be added to the yogurt preparations of the present invention. Lecithin is a preferred emulsifying agent, but other emulsifiers, including mono- and diglycerides, citrate salts, and phosphate salts may be employed, either alone or in combination. When included in the yogurt preparations of the present invention, the emulsifying agents comprise from about 0.1% to about 10%, preferably from about 0.3% to about 7.5%, and most preferably from about 0.5% to about 5% by weight of the yogurt preparations.

Flowing agents (or anti-caking agents) comprise an additional optional ingredient to the yogurt preparations of the present invention. ι

9

blender. The components are blended in the blender for a period of time sufficient to assure intimate admixture of all components, such period of time depending on the amount of material to be admixed and the size of the blender. For example, 150 kg of the composition of the present invention may be admixed for approximately 3 minutes in a 500 kg Ribbon blender .

The compositions of the present invention when in this stable, granular form may be diluted in water and then consumed. A proper dosage of the compositions of the present invention in humans and small animals ranges will depend upon the particular needs of the mammal, and may range from about 0.5 g to about 30.0 g per day, and preferably about 7.5 g per day. In its solid granular form, the compositions of the present invention may be diluted in water and then consumed. A dose of about 7.5 g of the composition of the present invention may be diluted in about 90 mL of water. Alternatively, the compositions of the present invention may be sprinkled onto or admixed with other foods . The following examples demonstrate preferred embodiments for the present invention and, as such, are illustrative and do not 10 purport to limit the present invention.

EXAMPLE 1 This example illustrates a bacterial composition suitable for dietary supplementation to the human diet, and which may be employed to make a yogurt preparation of the present invention upon admixture with the additional ingredients as described above .

Ingredient Amount

Lactobacillus acidophilus (lxl0¹⁰/g) 1 kg

[Brewster Foods, Inc.]

Brewer's debittered powder yeast 8 kg (Amber 800-40 AG) [Miller Brewing Co.]

Soy Protein Isolate (90%) (Profa 982) 138.5 kg [CentraSoya, L.A.]

Chocolate Natural Flavor #9954 2.5 kg

[Flavor Producers, Inc.] The ingredients were combined in a 500 kilogram Ribbon blender, and mixed for 3 minutes, then packaged into glass jars which are then sealed such that they are airtight.

EXAMPLE 2

This example describes the stability of the bacterial composition of Example 1 of the present invention. These data demonstrate that the present invention affords unprecedented vitality to the bacteria, as evidenced by an increase in the total bacterial counts after 18 months. As stated above, the bacterial composition of Example 1 may be admixed with additional ingredients to form the yogurt preparations of the present invention.

Date Counts Per Gram 4/27/95 (date of manufacturing) 6.35 x 10⁷

5/25/95 1.10 x 10⁷ 7/24/95 8.30 X 10⁷

2/7/96 1.00 x 10⁸

10/21/96 1.50 x 10⁸

EXAMPLE 3 This example illustrates an instant yogurt preparation suitable for dietary supplementation to the human diet.

Ingredient Amount (q)

Lactobacillus acidophilus (lxl0¹⁰/g) 100

[Brewster Foods, Inc.]

Brewer' s debittered powder yeast 800

(Amber 800-40 AG) [Miller Brewing Co.]

Soy Protein Isolate (90%) (Profam 982) 138.5

[CentraSoya, L.A.]

Chocolate Natural Flavor #9954 2.5

[Flavor Producers, Inc.]

Fructose 21,291

Whey 7,500

Lecithin 550

Non-Dairy Creamer 5,600

Carrageenan 3,500

Guar Gum 750

Riboflavin 0.613

Cyanocobalamin 0.21

Folic Acid 0.143

Thiamin Mononitrate 0.534

Pyridoxine Hydrochloride 0.84

Vitamin B₃ 1,400

Potassium Iodide 7.0 d-alpha Tocopheryl Acetate 15.0

Ascorbic Acid 7,035

Niacinamide 10.5 d-Biotin 10.5

D-Calcium pantothenate 3.80

Ferric Phosphate 25.2

Magnesium Citrate 875.0

Copper Gluconate 5,072

Zinc Gluconate 39,773

Calcium Phosphate, dibasic 1,590.0

Manganese Gluconate 8,834

Chromium Yeast 18.0

Molybdenum Yeast 12.5

Selenium Yeast 25.0

The ingredients were combined in a 500 kilogram Ribbon blender, and mixed for 3 minutes, then packaged into glass jars which are then sealed such that they are airtight. Reconstitution of 60 g in about 8 oz of water produced a jelly-like food product having high nutritional value, and a yogurt like product that does not require refrigeration.

EXAMPLE 4 This example illustrates an instant yogurt preparation suitable for dietary supplementation to the human diet. Ingredient Amount (q)

Lactobacillus acidophilus (lxl0¹⁰/g) 120

[Brewster Foods, Inc.] Brewer' s debittered powder yeast 900

(Amber 800-40 AG) [Miller Brewing Co.] Soy Protein Isolate (90%) (Profam 982) 180.5

[CentraSoya, L.A.] Mocha Natural Flavor #9954 2.7

[Flavor Producers, Inc.] Fructose 23,291 Whey 7,200 Lecithin 550

Non-Dairy Creamer 5,900 Carrageenan 3,400 Guar Gum 780 Riboflavin 0.72 Cyanocobalamin 0.26 Folic Acid 0.167 Thiamin Mononitrate 0.584 Pyridoxine Hydrochloride 0, 827 Vitamin B₃ 1.47 Potassium Iodide 6.8 d-alpha Tocopheryl Acetate 14.0 Ascorbic Acid 7.6 Niacinamide 10.5 d-Biotin 10.5

D-Calcium pantothenate 3.90 Ferric Phosphate 25.2 Magnesium Citrate 877.0 Copper Gluconate 5,872 Zinc Gluconate 39.9 Calcium Phosphate, dibasic 1, 898.0 Manganese Gluconate 8.754 Chromium Yeast 19.0 Molybdenum Yeast 14.5 Selenium Yeast 22.0

Numerous modifications and variations of the present invention are included in the above specification and are expected to be obvious to one of skill in the art . It is also intended that the present invention cover modifications and variations of the compositions and methods using them to accomplish their claimed uses within the scope of the appended claims and their equivalents .

Claims

WE CLAIM :

1. A yogurt preparation, comprising: a dried bacteria; a non-living, dried yeast; a protein; a thickening agent ; and a dairy or dairy-like product.

2. The yogurt preparation of claim 1, wherein the dried bacteria is selected from the group consisting of Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus germentum,

Lactobacillus helveticus , Lactobacillus bifudus, Lactobacillus lactis, Lactobacillus delbrueckii , Lactobacillus thermophilus, Lactobacillus fermetti , Lactobacillus coryniformis, Lactobacillus curvatus , Lactobacillus buchneri , Lactobacillus fermentum, Lactobacillus viridescens, Lactobacillus amylovorus , Lactobacillus a ylophilus , Lactobacillus pentosaceus, Lactobacillus salivaroes, Lactobacillus brevis, Lactobacillus leichmannii , Lactobacillus plantarum, Lactobacillus cellobiosus, Propionibacterium shermanni , Streptococcus lactis, Streptococcus cremoris , Streptococcus diacetylactis , Streptococcus thermophilus , Streptococcus faecium, Streptococcus faecalis , Pediococcus cerevisia, Pediococcus acidilactici , Pediococcus pentosaceus , Leuconostoc cremoris , Leuconostoc dextranicum, and Leuconostoc mesenteriodes .

3. The yogurt preparation of claim 1, wherein the bacteria component comprises from about 0.1% to about 10% of the total mass of the composition.

4. The yogurt preparation of claim 1, wherein the yeast is selected from the group consisting of Brewer's and Baker's yeast.

5. The yogurt preparation of claim 1, wherein the yeast component comprises from about 2.5% to about 20% of the total mass of the composition.

6. The yogurt preparation of claim 1, wherein the protein component is selected from the group consisting of whey and soy protein concentrates.

7. The yogurt preparation of claim 1, wherein the protein component comprises from about 25% to about 98% of the total mass of the composition.

8. The yogurt preparation of claim 1, wherein the thickening agent is selected from the group consisting of guar gum, carrageenan gum, alginates, hydroxyethylcellulose, and methylcellulose.

9. The yogurt preparation of claim 1, wherein the thickening agent comprises from about 1% to about 15% by weight of the yogurt preparation.

10. The yogurt preparation of claim 1, wherein the dairy or dairy-like product is selected from the group consisting of dried milk concentrate, dried yogurt powder, and non-dairy creamer.

11. The yogurt preparation of claim 1, wherein the dairy or dairy-like product comprised from about 1% to about 29% by weight of the yogurt preparation.

12. A nutritional supplement containing the yogurt preparation of any of claims 1-11.

13. A method of improving the health of a mammal comprising administering the nutritional supplement of claim 12.

14. A method of reducing lactose intolerance in humans comprising administering the nutritional supplement of claim 12.